Chicken and Dumplings

Chicken and Dumplings
-2 T of olive oil
-4 carrots, 1 onion, 2 ribs celery (all chopped)
-1 Alden Hills stew chicken
-4 cups chicken broth
- rosemary, thyme (optional)
-1/2 cup flour
-2 tsp baking powder
-1/2 cup cornmeal
-1/2 tsp seal salt
-1/2 tsp black pepper
-3 T cold unsalted butter
-1 egg, lightly beaten
-1/2 cup milk
-1/4 cup parsley chopped

Heat oil in a large stockpot (medium heat). Add carrots, onions, and celery and cook (approx 5 min). Add stew bird to stockpot and continue to cook (8-10 min), turning occasionally until golden brown. Add 2 cups of water, broth, rosemary and thyme and bring to a boil. Reduce heat to medium-low, cover, and allow to simmer for 2 hrs.

Transfer stew bird to a large plate to cool. When cool enough, remove meat from bones and tear into small pieces and place back into pot with broth; bring to a boil.

Combine flour, cornmeal, baking powder, salt & pepper into a medium bowl and mix well. Add butter and cut into flour mixture with a pastry cutter. Add egg and milk, stirring slowly just until a soft dough forms. Do not overmix. Form small balls with the dough and carefully drop into the hot stock, then cover pot and simmer until dumplings are cooked through, about 20 minutes. Serve in soup bowl and garnish with parsley.


Slow Cooker Gyros


  • 1/2 cup beef broth
  • 2-3 lbs sirloin steak, cut into 1/2 inch strips
  • 1 onion, thinly sliced
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons lemon juice
  • pita bread
  • lettuce, tomatoes, and cucumber for topping

Tzatziki sauce:

  • 32 ounces plain yogurt
  • 2 cucumbers, peeled and seeded
  • 3 cloves garlic, crushed
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried dill weed
  • salt and pepper, to taste
  • olive oil, to taste


  1. Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker.
  2. Place steak in the slow cooker and top with onion slices.
  3. In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  4. When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. You can drizzle homemade tzatziki (see instructions below) or cucumber ranch dressing.

Tzatziki instructions:

  1. Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
  2. Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
  3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
  4. If you want, drizzle a little olive oil over the top before serving.


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